Berkshire Kitchen

Butternut Squash Soup

with Roasted Kale

by Allison Clayton

Autumn just came out of nowhere, both chronologically and atmospherically...
I love autumn. It’s my favorite season... I welcome the return of my two favorite sub-seasons of autumn: oven season and soup season! I will soon start making soups en masse and freezing them in my freezer for future work lunches.

Before We Get Started:
– The amount of roasted kale made will likely eclipse the amount you’d put on top of your soup. Leftover kale not used for garnish can be stored in an airtight container. (It makes for a great snack!)
– Keep this recipe vegan-friendly by replacing butter with oil and using a vegetable-based broth or stock.

DIRECTIONS:

1.) Preheat oven to 400°F. Lightly grease or place parchment paper on a large baking sheet. Set aside.

2.) In a large heavy pot, melt butter over medium-high heat. Add onion and carrot and sauté for 5 minutes. Add butternut squash, apple, broth, and water. Bring to boil, then reduce to a simmer. Cover pot and continue simmer for 30 minutes or until the vegetables and apples have softened; add chardonnay 20 minutes into simmering time.

3.) While the soup is simmering, prepare the kale: Add kale to a large bowl and drizzle with olive oil. Thoroughly massage kale with olive oil. Toss with salt, to taste. Spread leaves out on baking sheets evenly; leave enough space around the leaves for them to bake and dry out. Place in oven and bake for 10 – 15 minutes, or until dark green with roasted spots, but not completely brown! Remove from oven and allow to cool.

4.) Using an immersion blender, purée the soup inside of the pot; if you do not have an immersion blender, work in batches to purée the soup in a blender.

5.) Add salt and pepper to taste. Garnish with roasted kale.

Serves 4 – 6

Congratulations to Allison:This recipe has been entered into Louis Jadot’s Modern Meals contest.